I love chili. I have dozens of recipes for it and every one I've ever used has been delicious. It's so simple that you almost feel guilty about how good it tastes and smells. So normally, I just whip up a batch of chili and we eat it for dinner and then multiple lunches [well, mostly Joseph eats the lunches, I am just getting used to the idea of leftovers]. Done and done [and I mean done]. However, in my youth and travelling chili-tasting days of yore I came to enjoy many fine sidedishes for chili - my favourite being cornbread. I like cornbread so much that I would just eat it as a meal [I love bread of almost any kind, to be honest] - the Whole Foods stuff is particularly wondrous, though too spicy for me to eat avec chili.
So, I'm trying to make this whole "let's have traditional Easter chili thing" catch on [hey - it's vegetarian chili and you aren't supposed to eat meat today so it's kinda clever, no?] and I made a good batch o'chili in the slow cooker with lots of corn and in addition I made cornbread. Bread can rival chili for fantastic food smell, I will say that much. I was a bit skeptical with regards to the recipe, which required actual corn and cottage cheese [I can't be the only one terrified by cottage cheese, can I?] and I had to skip the green chiles as I tend to be violently allergic to some types of hot peppers. The end result was very rustic in appearance, but delicious and able for dunking.
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